Cooking biscotti. Whisk eggs with 200 grams of sugar, vanilla sugar. Add flour, soda Gasim 1 tbsp 1.5 tbsp of vinegar. Whisk. Bake at 180 degrees for 25-30 minutes.

Cream souffle. Soak gelatine in boiled cooled water and leave for 30 minutes. Then heated gelatin in a water bath over medium heat until complete dissolution of the gelatin mass. Then strain through cheesecloth and add gelatin, just to be clear, 1 tbsp lemon juice.

4 protein whisk and gradually add sugar, continue whisking. Pour the gelatin in the protein mass. Whisk.

Preparation of mastic. 150 g marshmallow marshmallows + 1 tbsp lemon juice (sprinkle). In the microwave for 40 seconds. Gradually beat in the sugar, little by little. Add 50 g butter (melted). Knead the mastic. Detachable 1/3 of mastic and add to 30 g of beet juice. It turns out the pink fondant. Roll out 2/3 of the mastic on the table, lightly dusted with starch. And envelops the cake with fondant. Rose mastic I was doing roses so: is rolled fondant on a dusted with starch table, a small Cup made the rounds and collected the roses, so did white roses.

A piece of cake in the context.